• We absolutely love a good oxtail, especially when the colder months come around. This delicious oxtail with herby polenta dumplings is perfect for a lazy afternoon. Grab a glass of your favourite red, sit back and enjoy!

    Oxtail with herby polenta dumplings

    By Nomvuselelo Mncube Serves: 4 – 6
    Total Time: 5 hrs 30 mins

    Ingredients

    • OXTAIL

    • 80g cake flour
    • salt and freshly ground black pepper, to taste
    • 1,2kg oxtail
    • 30ml (2 tbsp) olive oil
    • 1 large onion, peeled and chopped
    • 3 garlic cloves, peeled and minced
    • 3cm ginger, peeled and grated
    • 2 leeks cut in half, rinsed and chopped
    • 2 celery stalks, chopped
    • handful fresh rosemary sprigs
    • handful fresh thyme sprigs
    • 4 bay leaves
    • 2 x 410g tins chopped tomatoes
    • 300ml red wine
    • 1L beef stock
    • 2 large carrots, peeled and diced
    • POLENTA DUMPLINGS

    • 120g instant polenta
    • 150g self-raising flour
    • 1,25ml (¼ tsp) bicarbonate of soda
    • 2,5ml (½ tsp) salt
    • 80g butter, softened
    • 125ml (½ cup) buttermilk
    • handful fresh thyme leaves, parsley and coriander, chopped

    Instructions

    1

    In a large mixing bowl, season the cake flour to taste. Add the oxtail, tossing to coat thoroughly. Remove the oxtail, shaking off the excess flour.

    2

    In a large pot, heat the olive oil over medium-high heat. Add the oxtail in batches and brown on all sides. Remove the oxtail from the pot and set aside until needed.

    3

    To the same pot, add the onion and fry for 1 minute, before adding the garlic and ginger. Cook for another minute before adding the leeks, celery, rosemary, thyme, bay leaves, tomatoes, wine and stock, and stir until simmering.

    4

    Return the oxtail to the pot, cover, and cook over low heat for 4½ hours, stirring occasionally. Keep checking to make sure the sauce doesn’t dry out, adding a little water if necessary. Add the carrots and cook for another 30 minutes.

    5

    While the oxtail is cooking, prepare the dumplings. In a large mixing bowl, combine the polenta, self-raising flour, bicarbonate of soda and salt. Using the tips of your fingers, rub the butter into the polenta mixture until it resembles breadcrumbs.

    6

    Create a small well in the centre of the polenta mix and pour in the buttermilk. Add the herbs and gradually mix to combine. Be careful not to overwork the mixture.

    7

    When the mixture is combined, scoop about 30ml (2 tbsp) of dough and roll it into a ball. Transfer the ball to a plate and repeat these steps until all the dough is used. Cover the dumplings with cling film and set aside to rest, 20 minutes.

    8

    Add the dumplings to the oxtail and continue to cook, covered, 30 minutes.

    9

    Remove from heat and serve.

    ALSO SEE: Apricot and tomato oxtail stew

    Apricot and tomato oxtail stew

    Recipe and styling by Nomvuselelo Mncube

    Photograph by Dylan Swart 

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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